Please note some ingredients may not be listed due to changes in availability, flavor varieties, and spontaneity in the creative process; if you have allergies or avoid certain foods for other reasons, always be sure to clearly list them with every order. Any addition or different ingredients will be of equal or greater integrity.
SOURDOUGH BAKED GOODS
Sprouted Sourdough Pizza Crust germinated and fermented buckwheat and millet, sprouted flax seeds, chia seeds, extra virgin olive oil, sea salt, baking powder, apple cider vinegar (contains wild yeast; no commercial yeast)
Sprouted Sourdough Buns germinated and fermented buckwheat and millet, sprouted flax seeds, chia seeds, extra virgin olive oil, sea salt, baking powder, apple cider vinegar (contains wild yeast; no commercial yeast)
Sprouted Sourdough Loaves germinated and fermented buckwheat and millet, sprouted flax seeds, chia seeds, extra virgin olive oil, coconut sugar, sea salt, baking powder, apple cider vinegar (contains wild yeast; no commercial yeast).
Sprouted Buckwheat-Only Sourdough Loaves germinated and fermented buckwheat, sprouted flax seeds, extra virgin olive oil, coconut sugar, sea salt, baking powder, apple cider vinegar (contains wild yeast; no commercial yeast).
Mini Veggie Focaccia germinated and fermented buckwheat and millet, sprouted flax seeds, chia seeds, extra virgin olive oil, sea salt, baking powder, apple cider vinegar (contains wild yeast; no commercial yeast), plus veggies and fillings
CAKES, MUFFINS, QUICKBREADS, AND ROULADES
Millet Muffins germinated millet, dates, applesauce, extra virgin olive oil, apple cider vinegar, baking powder, sea salt
Sprouted Buckwheat or Quinoa Muffins, tortes, roulades sprouted buckwheat or quinoa, coconut sugar (optional for some flavors), coconut oil, dates, chia seeds, applesauce, apple cider vinegar, baking powder, baking soda, sea salt; will also contain additional ingredients such as fruits, nuts, spices, and extracts depending on flavor
Cashew Frosting cashews, dates, coconut, vanilla, sea salt; may contain carob, cocoa, lemon zest, or other additions depending on flavor.
Coconut Frosting coconut, dates, sea salt; may contain vanilla, carob, cocoa, lemon zest, or other additions depending on flavor.
Raw Lemon Ginger Drops sprouted almonds, dates, lemon zest, fresh ginger, sea salt
Almost Raw Carob Mint Drops sprouted almonds, dates, roasted carob, coconut, fresh mint and/or peppermint oil (sourced from Rebecca’s Herbal Apothecary), vanilla, sea salt
Raw Cashew Coconut Macaroons soaked cashews, coconut, dates, vanilla, cinnamon, sea salt (may also contain seasonal fruits)
Raw Fig Bars sprouted buckwheat and walnuts, figs, dates, lemon zest, vanilla, cinnamon, sea salt (may also contain seasonal fruits)
Chocolate Chip Cookies sprouted buckwheat and quinoa flours, popped amaranth, fair trade bittersweet chocolate chips (cane sugar sweetened, soy free), sprouted sesame tahini, coconut oil, coconut sugar, brown rice syrup, vanilla, cinnamon, baking powder, baking soda, sea salt
STAPLES – HEAT AND EAT, STARTERS/ADD-INS, SAUCES AND EMBELLISHERS, AND SNACKS
HEAT AND EAT
Kitchari mung dahl (split mung beans) and brown basmati rice, ginger, turmeric, fresh lemon juice, sea salt; also contains veggies, generally celery, carrots, kale. Generally garnished with toasted coconut flakes. NOTE – 1/2 gallon and quart sized jars are NOT freezer safe and more likely than not will crack or shatter in the freezer. Please transfer to a freezer safe container if you wish to freeze.
*To reheat kitchari, place in a small pot and turn heat to medium or a little lower. Stir often as it will burn if it sticks to the bottom.
Lentil Shiitake Veggie Sausages sprouted lentils, shiitake mushrooms, sprouted pumpkin seeds, onions, garlic, evoo, spices, sea salt
Bake on a lightly oiled baking sheet at 325 for about 15 minutes, or to desired texture. Bake just until they are starting to brown if they will be cooked again on pizza, etc.
Veggie Burger Patties Sprouted beans and germinated or sprouted grains (vary weekly), onion, sprouted flaxseed, extra virgin olive oil, celery, garlic, fresh citrus juice or apple cider vinegar (depending on flavor)
Bake on a lightly oiled baking sheet at 325 for about 45 minutes, flipping after about 25-30 minutes or when they flip easily without pulling apart.
MEAL STARTERS AND ADD-INS (sold frozen)
Red Lentil Wraps/Dosa Wraps split red lentils, apple cider vinegar, extra virgin olive oil, onions, garlic, sea salt (sometimes available without onion or garlic)
Heat a seasoned cast iron skillet to medium. When the pan is hot, pour about 1/4 cup batter into the center and spread into a thin circle by using a circular motion starting from the inside, or by lifting and tilting the pan. Cook for about 1 minute, or until it releases easily and then for another minute on the second side. To reheat, set on a heated skillet or crisp in a toaster oven.
Quiche/batter mung dahl, onion, extra virgin olive oil, garlic, sea salt. This is a super easy and super versatile meal-starter.
For a full quiche, the optimal pans are: a (seasoned/oiled) stainless 11.25 x 16.25 sheet/jelly roll pan or a 12-inch cast iron skillet. Locals, you can buy the jelly roll pan at McGuckins. For a half, I find an 9-inch cast iron skillet is perfect. for 2 pieces, a 4-inch cast iron skillet, either round or square, works great.
If you want to keep it simple, preheat your oven to 350 (give or take) degrees and then preheat your pan or skillet for about 5 minutes or so to minimize sticking. In the meantime, add some veggies to your batter. Could be any roasted or steamed veggie, chopped raw spinach, chopped lightly massaged kale, tomatoes, olives, a touch of pesto, caramelized onions, shallots, mushrooms – whatever you like. Like the veggie pancakes, it’s nice to stuff it with veggies to make a really complete meal, but make sure there is some batter showing too. Lightly oil the preheated pan and pour the batter in. Spread it evenly and bake for about 20 minutes, or until the center is firm and the top is lightly browned.
If you want to kick it up a notch, but still keep it simple, make a veggie crust. This is my favorite. All you have to do is spread some veggies tossed in olive oil and salt onto your pan before preheating, then give them a stir and re-spread them and pour the batter over the veggie “crust” once the time comes. Shredded carrots or Summer squash, for example, can just get preheated with the pan and then they will finish cooking with the quiche. For harder veggies like potatoes, parsnips, etc, you’ll want to cook them completely before you add the quiche batter, but that just means a little more time, not really more work.
If you really want to get fancy, you can make a bread or pastry crust, and it’s also fun to drizzle raita or cheesy veggie sauce, or dollop cashew cream cheese on top before baking.
i also like making Quizza with this batter. I spread a thin layer of batter on a preheated and oiled cast iron pizze pan and bake it until crisp, then top it with roasted veggies and fermented cashew cream cheese.
Red Lentil Veggie Pancakes/batter split red lentils, carrots, cabbage, kale, fresh lemon juice, fresh ginger, extra virgin olive oil, turmeric, sea salt; for Berbere variety, will also contain paprika, cayenne, allspice, cardamom
To make from batter: stir in whatever veggies you have on hand -some options are shredded cabbage, shredded or roasted carrots, roasted cauliflower, caramelized onions, thinly shredded and chopped kale, steamed broccoli, cooked potatoes or sweet potatoes, peas, etc. You want to get plenty of veggies in there, but make sure you have enough batter to hold them together. Preheat a well-seasoned griddle or skillet (I highly recommend having at least one cast iron skillet, but use whatever you use for traditional pancakes) to medium (ish – experiment with your burners) and ladle about 1/3 cup-sized pancakes on, leaving enough space to flip them when the time comes. Cook for about 5 minutes, or until they release easily, and then cook another 4-5 minutes on the second side.
Mung Dahl Veggie Pancakes/batter mung dahl, cabbage, carrots, kale, fresh lemon juice, fresh ginger, extra virgin olive oil, turmeric, sea salt.
To make from batter: stir in whatever veggies you have on hand -some options are shredded cabbage, shredded or roasted carrots, roasted cauliflower, thinly shredded and chopped kale, steamed broccoli, cooked potatoes or sweet potatoes, peas, etc. You want to get plenty of veggies in there, but make sure you have enough batter to hold them together. Preheat a well-seasoned griddle or skillet (I highly recommend having at least one cast iron skillet, but use whatever you use for traditional pancakes) to medium (ish – experiment with your burners) and ladle about 1/3 cup-sizedpancakes on, leaving enough space to flip them when the time comes. Cook for about 5 minutes, or until they release easily, and then cook another 4-5 minutes on the second side.
Sprouted Mung Beans cooked sprouted mung beans, sea salt
Sprouted Chickpeas cooked sprouted chickpeas, sea salt
Sprouted Black Beans cooked sprouted black beans, sea salt
Naan Batter sprouted buckwheat, millet, sprouted flax seed, extra virgin olive oil, sea salt
To Make: heat a seasoned cast iron griddle, crepe pan, or skillet (or whatever you have in your kitchen – this would be whatever pan you would use to cook pancakes) to medium. It should splatter pretty wildly when you drop a bit of water on it. Pour 2-3 Tablespoons of batter into the center. Immediately use an offset spatula, spoon, or tilting motion to spread the batter in a even thin layer. Cook for about 30 seconds to 1 minute, or until it releases easily; flip, and cook for about 30 more seconds. If it is well-seasoned and it still sticks, you probably need to preheat it a bit more. If you are cooking several at once, stack them on a plate with another plate inverted on top to keep them soft until you serve them.
Chia flax Sprouted Sourdough Bread Batter fermented buckwheat and millet, flax, chia, EVOO, coconut sugar, sea salt (coconut sugar may be omitted if pre-ordered)
Buckwheat Flax Sprouted Sourdough Bread Batter fermented buckwheat, flax, EVOO, coconut sugar, sea salt (coconut sugar may be omitted if pre-ordered)
To Bake Sourdough Bread Batters:
- Preheat oven to 375 degrees and prepare baking pan(s) (see below).
- Using a rubber scraper, transfer the batter into a medium-sized bowl.
- Stir in additional flavors/ingredients if desired (fruit, veggies, herbs, spices, seeds, etc).
- Add 1 teaspoon baking powder and stir well until completely incorporated.
- Stir in 1/2 teaspoon apple cider vinegar.
- Pour or shape into/onto prepared pan(s).
- Bake according to instructions below.
For loaves I recommend using stoneware/clay or stainless pans. They can be loaf shaped or a different shape that is an equivalent size. It’s important that you have something to cover it, leaving room for rising, to create a steam-cooking effect. Some clay pots come with lids that are intended to create this effect, but it can also be easily improvised by inverting a second pan on top, or by tenting aluminum foil (this can be reused many times before being recycled). I use 2 stainless Norpro bread pans (available at McGuckins here in town) and I hold them together with 2 alligator clips since my convection fan can knock them off.
Oil your pan(s), making sure you’ve covered the bottom, corners, and up the sides. Pour the batter into the prepared pan, cover, and bake at 375 for 17 minutes, then turn heat down to 325 degrees and bake another 17 minutes. Oven performance will vary so you may need to adjust time for your oven. Loaf is done when the highest part (probably the center) is firm to the touch. Keep the loaf covered until it releases from the pan easily. Using the stainless pans, I usually let it cool for about 15-30 minutes, then loosen the edges with a knife. If at that point it still isn’t pulling up easily with a spatula, I put the cover back on and allow the condensation to soften it and help it release.
For Buns: Line a baking sheet with parchment and scoop 1/3 cup portions of batter onto the pan, leaving a few inches between each bun and the edges of the pan. Bake for about 12-15 minutes or until the center is firm. One batter will make 6-7 buns.
For Crusts: line 2 baking sheets with parchment and scoop 1/3 cup portions of batter onto the baking sheets, leaving enough space to spread into 5-6 inch crusts. Use an offset spatula (or spoon if you don’t have one) to spread the batter evenly to desired thickness. Bake for 7-8 minutes, or until crusts are firm but not browning. One batter will make 6-7 crusts.
For Mini Focaccia: Follow instructions for buns, stirring in your choice of ingredients such as caramelized onions, garlic, chopped greens, roasted carrots, herbs, spices, etc. It’s also delicious to dollop with fermented cashew cream cheese before baking, or to slather it onto warm focaccia.
Sprouted Buckwheat or Quinoa Muffin/Torte/Roulade Batter sprouted buckwheat or quinoa, coconut sugar (optional for some flavors), coconut oil, dates, chia seeds, applesauce, apple cider vinegar, baking powder, baking soda, sea salt
- Preheat oven to 350 degrees.
- Prepare trays or pans for baking (see below for details)
- Using a Rubber Spatula, transfer batter to a medium sized bowl.
- Add flavor additions, if desired, such as fresh/frozen/dried fruit, spices, herbs, veggies, nuts, seeds, etc.
- Measure and stir until thoroughly combined:
- 1 1/2 teaspoon baking powder (preferably double acting)
- 1/2 teaspoon baking soda
- Then fold in
- 1/4 cup applesauce
- 1 1/2 teaspoons apple cider vinegar
- Pour into prepared pan/tray and shape and bake as directed (see below).
For Muffins: Line 6-8 muffin cups with paper liners (the number will depend on the size of your muffin pan and quantity/type of flavor additions you choose). Pour evenly to fill lined muffin cups to the top of the liner. Bake for 10-12 minutes, or until the center of the largest muffin is firm to your touch.
For 6-Layer Torte: Have three cookie sheets line with parchment paper that has been lightly oiled with coconut oil. You’ll bake 2 layers on each cookie sheet. Use a 1/3 cup measuring cup or cookie scoop to pour batter for 2 layers onto each tray – think of the tray as having 2 quadrants and pour batter into the center of each quadrant. Once you have 6 layers measured onto the cookie sheets, divide any remaining batter among them. They should be even, but perfection is too lofty a goal. Use an offset spatula (or spoon) to spread into layers 4-5 inches in diameter, by starting with a circular motion in the middle and pushing the batter out gently to form a circle. Again, make them as uniform as possible, but don’t worry if they aren’t perfect. Bake for 6-8 minutes, or until they are firm to your touch in the center. Allow to cool, and then flip the parchment over and slowly/gently peel it off the layers.
You’ll need about 1/3 cup filling (more if you like) per layer, plus about 1 cup of frosting for a lightly frosted cake. Place a scoop of frosting/filling in the center of a plate and place the first layer on it. Pour 1/3 cup filling onto the center and gently spread it to the edges. Place the second layer on top of that and gently press it down in the middle. Repeat the filling process until you have 1 naked layer on top. Scoop about 2/3 of the frosting onto the center of the top layer and spread over the top and sides of the cake.
EMBELLISHERS AND SAUCES
ADD-INS AND STARTERS
Saag Starter fermented cashews (rejuvelac), fresh lemon juice, evoo, sea salt, ginger, spices (contains nightshades paprika and jalapeño).
*to make a nightshade free version, I suggest purchasing a 4-oz container of cashew cream cheese and adding about 1/2 t turmeric, your favorite nightshade free curry blend, and about 1/2 inch ginger, grated.
Heat a wide pan to medium. Chop a medium yellow onion, add to the pan and drizzle with olive oil and sprinkle with sea salt, then cook until translucent. Add a few cloves of minced garlic and continue to cook. Chop 2lbs spinach and add to the cooked onions and garlic, along with 1 cup of water. Cover and bring to high heat and cook, removing the lid frequently to stir and make sure it’s not dry, for 7-8 minutes. Stir in the saag starter and enjoy with naan, red lentil dosa, rice, or whatever you choose.
Red Lentil Coconut Curry Mix coconut, onion, tomato, ginger, garlic, fresh citrus juice, coriander, cumin, black pepper, regular yellow mustard, turmeric, curry leaves, sea salt
To make red lentil coconut curry: soak 2 cups split red lentils for about 8 hours. Drain and rinse, then put into a pot with 5 cups of water. Bring to a boil and cook at a full boil. Once the beans start to break down, stir every few minutes and continue to cook at the full boil until the beans are creamy. Add more HOT water if necessary. Meanwhile, sauté 1 yellow onion, several garlic cloves, and 1 cup each chopped celery and diced carrots in coconut oil until they start to soften, then add water just to cover and cook on a full boil until soft, keeping a close eye on the water level. Combine the cooked beans and vegetables, then stir in the add-in. Feel free to add any additional veggies, of course! Salt to taste (if necessary). Serve with toasted coconut and naan.
Caramelized Onion Chutney onion, garlic, ginger, yellow mustard seeds, turmeric, curry leaves, cumin, coriander, sea salt, apple cider vinegar, jalapeño (spices may vary)
To Make Chickpea Tikka Masala about 4 cups of your choice of vegetables (onion, garlic, cauliflower, broccoli, carrots, kale, potatoes or sweet potatoes, etc) (leftovers, steamed, or sautéed in coconut oil) then add 2-3 c cooked chickpeas, 12-oz jar coconut curry mix, and 4-oz jar caramelized onion chutney. Fill the empty 12-oz jar with water 3 times and add, then simmer until heated through and enjoy wrapped up in naan, over basmati rice or quinoa, or however you like.
Balsamic Drizzle extra virgin olive oil, balsamic vinegar, onion, garlic, sea salt
Caramelized Onion Chutney onions, ginger, garlic, evoo, apple cider vinegar, fresh jalapeño, spices, sea salt
Cashew Cream Cheese fermented cashews, rejuvelac (probiotic liquid made by soaking buckwheat and millet), fresh lemon juice, extra virgin olive oil, sea salt
Cashew Raita fermented cashews, rejuvelac (probiotic liquid made by soaking buckwheat and millet), fresh lemon juice, extra virgin olive oil, sea salt; may contain parsley, cucumber or other herbs/veggies.
Cheesy Sauce cauliflower, carrot, onion, garlic, apple cider vinegar, smoked paprika, sea salt (may also contain cashews in some cases)
Chipotle Aioli extra virgin olive oil, apple cider vinegar, onion, garlic, chipotle, sea salt
Jalapeno Hot Sauce fresh, whole jalapenos (including seeds and skin), apple cider vinegar, onion, garlic, sea salt
Lemon Ginger Sauce fresh lemon juice, extra virgin olive oil, ginger, onion, garlic, sea salt
Lemon Tahini Dressing sprouted sesame seeds, fresh lemon juice, extra virgin olive oil, garlic, sea salt; sometimes fresh parsley
Miso Mustard extra virgin olive oil, fresh lemon juice, dijon mustard, miso (soy)
Pickled Onions red onions, apple cider vinegar, sea salt, pepper
Tomato Sauce strained tomato, carrot, onion, garlic, apple cider vinegar, sea salt
Golden Smoothie Mix sprouted almonds, chia seeds, ginger, turmeric, coconut oil, dates, vanilla, spices, sea salt
To make a golden smoothie: 1/3 cup smoothie mix+1 frozen banana cut in chunks+1 cup water (more if needed to blend or you like it thinner)+1 cup ice. Blend until smooth and enjoy a refreshing delicious treat!